Cobb salad

Cobb salad
Cobb salad
Cobb salad.jpg
Cobb salad
Nutritional value per serving
Serving size 607 grams (21.4 oz)
Energy 757 kcal (3,170 kJ)
Carbohydrates 16 grams (9.0 drachms)
- Sugars 8 grams (4.5 drachms)
- Dietary fiber 6 grams (3.4 drachms)
Fat 50 grams (1.8 oz)
- saturated 20 grams (11 drachms)
Protein 65 grams (2.3 oz)
Sodium 1713 mg (114%)
Energy from fat 450 kcal (1,900 kJ)
Cholesterol 360 milligrams (5.6 gr)
Percentages are relative to US recommendations for adults.

The Cobb salad is a main-dish garden salad made from chopped salad greens (iceberg lettuce, watercress, endives, and Romaine lettuce), tomato, crisp bacon, boiled or roasted chicken breast, hard-boiled egg, avocado, chives, red-wine vinaigrette and Roquefort cheese.[2]


Various stories of how the salad was invented exist. One says that it came about in the 1930s at the Hollywood Brown Derby restaurant, where it became a signature dish. It is named for the restaurant's owner, Robert Howard Cobb.[2] Stories vary as to whether the salad was invented by Cobb or by his chef, Chuck Wilson. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.[3] This version of the story (dated to 1937) is retold in episode 3, season 2, of comedy series Curb Your Enthusiasm, when Larry David searches for evidence to prove that another character has falsely claimed that his grandfather invented the salad.

Another version is based on one of the characteristics of the salad itself: All of the items are chopped into small pieces and aligned in a circular array on the plate. The story is that Mr. Cobb had come into the restaurant after closing, having just that day been to the dentist where work being done on his teeth prevented him from being able to open his mouth very wide. He told his chef the problem and asked him to fix something light to eat since it was so late. The chef gleaned what he could from the refrigerator and chopped everything up into small pieces to accommodate.[citation needed]

Variations of the salad are served in restaurants worldwide.

There has also been discussion of a possible origin in the Midwest, most notably Nebraska. In 1917 a similar recipe (though not containing red wine vinaigrette and with spinach as opposed to iceberg lettuce) was served as a main dish at a local country club outside of Lincoln.[citation needed]


  1. ^ "Calories in Cobb Salad". Calorie Count. Retrieved 2008-04-04. 
  2. ^ a b Zeldes, Leah A. (2010-03-24). "Eat this! Cobb salad, a classic use for avocados and bacon". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc.. Retrieved 2010-08-02. 
  3. ^ Monaghan, Gail (June 25, 2011). "Screen Siren Cobb Salad". The Wall Street Journal: p. D5. 

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